This cake is sooo good, and so light and summery. I made it for my daughter’s birthday one year, and everyone loved it. It may seem like a lot of steps, but I promise, it goes together really easily- YUM!
2 ounces cream cheese, softened
3 tablespoons powdered sugar
1 cup heavy or whipping cream
1/4 teaspoon vanilla extract
1 frozen all-butter pound cake (10 3/4 oz.), thawed
1/2 cup prepared lemon curd
2 cups raspberries
3 tablespoons seedless red-raspberry jam
Prepare frosting- in large bowl with mixer at medium speed, beat cream cheese and sugar until smooth. Add cream and vanilla- increase speed to high and beat until stiff peaks form. Refrigerate frosting while assembling cake.
Assemble cake- cut pound cake HORIZONTALLY into 3 even slices. Place bottom slice on platter and spread with half of lemon curd. Reserve 1/2 cup raspberries for garnish. Arrange half of remaining raspberries over lemon curd. Spread one side of each remaining pound cake slice with jam. Place 1 pound cake slice, jam side down, over raspberry-topped cake. Repeat with remaining lemon curd, raspberries, and pound cake. Spread frosting over top and sides of cake. Cover cake loosely with plastic wrap. Refrigerate 2 hours or overnight. Garnish with raspberries before serving.
